Potstickers, called “guo tie” in China, are Chinese dumplings with ground meat, finely chopped vegetables, pan-fried and served with a spicy dipping sauce. Chinese potstickers are well-loved by so many people in the world. These are served as an appetizer, as part of a meal, or as a snack for really any occasion.
Potstickers are wonderfully tasty. I used pork for the dumpling filling because pork creates a more tender mixture than any other kind of ground meat. Combined with chopped cabbage and other delicious ingredients, the pork filling turned out fantastic and tasted just like the ones you would get from a Chinese restaurant. For the best flavor I would recommend: add salt in pork mixture instead of the pork + veggie mixture, coat veggies with oil when making the filling, and pour water over the dumplings when frying. Once cooked, these dumplings turn very crispy. They are really easy to make and simply mouthwatering!
Potstickers are irresistible. I would probably eat them all if they were in front of me. And homemade potstickers are always the best!
Pan Fried Potstickers (Chinese Dumplings)
- Prep time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Serving Size: 4
For the potstickers:
- 1 package of Chinese dumpling wrappers
- 1/2 pound ground pork (feel free to use your favorite kind of meat instead)
- 1/2 pound purple cabbage, finely chopped
- Some cilantro leaves, finely chopped
- 1 egg, beaten
- 1 small onion or 2 scallions, thinly chopped
- 1/2 knob ginger, peeled and minced
- 1 tablespoon soy sauce
- 1/4 teaspoon salt, to taste
- 2 teaspoons sesame oil, for the filling
- 2 teaspoons cornstarch
- 1/2 cup water
- 2 tablespoons oil, to fry
For the dipping sauce:
- 1 teaspoon soy sauce
- 2 tablespoons The Godmother (Lao Gan Ma) chili sauce
- 1 teaspoon freshly chopped scallions
Step by Step:
- Making the dumpling filling: in a large bowl, combine ground pork, egg, onions, ginger, soy sauce, salt, sesame oil, cornstarch and water. Mix well. Set aside to marinate 5 minutes. Then add in finely chopped purple cabbage and cilantro.
- Making the dipping sauce: combine soy sauce, Lao Gan Ma chili sauce and chopped scallions in a small bowl and mix well.
- Making the dumplings: spoon 1 tablespoon of the pork mixture into the center of the wrapper. Dab a little water with your finger and circle around the edge of the skin. Fold the wrapper in half over the filling to create a half-moon shape. Starting on one end pinch the wrapper tightly together. Proceed with this pinch method until the dumpling is completely sealed. Repeat the same for the rest.
- Cooking the dumpling: heat oil in a skillet pan over medium heat. Add dumplings in a single layer and pour in 1/2 cup of water, cover the pan with its lid immediately. Simmer over low heat, until the bottoms turn golden and crisp, about 8 minutes. Open lid and cook until water has evaporated, about another 2 minutes or so.
- Remove the dumplings from the heat. Transfer them to a serving platter and serve hot with dipping sauce.